So today I'm going to prepare several items to have for my fat loss lifestyle meals and snacks this week. Low carb, low fat, but itaian and flavorful.
Here's the list:
First and foremost the Red Pan Sauce - the base for a lot of my weeks meals
Meatballs
Shrimp
Julienned Zucchini and Summer Squash with onion
Small sweet peppers with mozzarella and Tomato salad
To begin, the Red Pan Sauce:
In a large frying pan, mine has edges that are 3" high. Or you can use a saucepan if you don't have a large frying pan.
1 large onion diced
2 tbsp butter
1tbsp olive oil
Saute these three items until onions are clear, then at the last minute add
3 cloves garlic, cook one minute only and remove from heat, ADD 3 TBSP dried basil, a dash of red pepper flakes, 1 tsp fresh ground pepper or to taste. Mix thoroughly and let stand a few minutes off heat to allow all these flavors to blend.
2 cans diced tomatoes, low salt or no salt added
1 large can whole Italian plum tomatoes
Add tomatoes to onion mixture, mash the whole tomatoes with wooden spoon, all at once you will smell all the Italian coming right at you the garlic, the basil, mmmmm. And this is the beginning to the week's recipes. You can let this cook as long as you like. My sauce is a quick sauce, I allow to cook 15-20 minutes or until the tomatoes break down a bit. I add a finishing 2 small packets of Stevia sweetener. (I used to add sugar).
Meatballs:
1.5 pounds ground beef
1/2 cup bread crumbs
1/2 cup milk or flax milk
Put bread crumbs in container with the milk and let sit 15 or 20 minutes ahead of time
dried basil
one egg beaten
2 cloves garlic through a press or minced.
mix all ingredients and let it stand for around 30 minutes.
make small swedish sized meatballs and cook until thoroughly browned.
Keep all the items cooked today in separate containers in the refridgerator. add when you are ready to make a meal or snack.
p.s. These are so good, almost creamy in texture, they melt in your mouth, you can taste the garlic in every bite. .. be sure to cook over medium to medium low heat!
.... WHILE THE MEATBALLS ARE COOKING AND THE SAUCE IS COOKING DOWN...
Julienne as many zucchini and summer squash as you like and slice up one onion into long julienne slices. Saute all above in a large saucepan in 2 tbsp melted butter and 1 tbsp olive oil. Takes 10-15 minutes to get them all slightly soft, you'll need to stir often. You can wait and cook these tomorrow, put in airtight container in fridge.
Tonight I'm having meatballs and sauce. Just all by themselves!!!yum : )
Here's the list:
First and foremost the Red Pan Sauce - the base for a lot of my weeks meals
Meatballs
Shrimp
Julienned Zucchini and Summer Squash with onion
Small sweet peppers with mozzarella and Tomato salad
To begin, the Red Pan Sauce:
In a large frying pan, mine has edges that are 3" high. Or you can use a saucepan if you don't have a large frying pan.
1 large onion diced
2 tbsp butter
1tbsp olive oil
Saute these three items until onions are clear, then at the last minute add
3 cloves garlic, cook one minute only and remove from heat, ADD 3 TBSP dried basil, a dash of red pepper flakes, 1 tsp fresh ground pepper or to taste. Mix thoroughly and let stand a few minutes off heat to allow all these flavors to blend.
2 cans diced tomatoes, low salt or no salt added
1 large can whole Italian plum tomatoes
Add tomatoes to onion mixture, mash the whole tomatoes with wooden spoon, all at once you will smell all the Italian coming right at you the garlic, the basil, mmmmm. And this is the beginning to the week's recipes. You can let this cook as long as you like. My sauce is a quick sauce, I allow to cook 15-20 minutes or until the tomatoes break down a bit. I add a finishing 2 small packets of Stevia sweetener. (I used to add sugar).
Meatballs:
1.5 pounds ground beef
1/2 cup bread crumbs
1/2 cup milk or flax milk
Put bread crumbs in container with the milk and let sit 15 or 20 minutes ahead of time
dried basil
one egg beaten
2 cloves garlic through a press or minced.
mix all ingredients and let it stand for around 30 minutes.
make small swedish sized meatballs and cook until thoroughly browned.
Keep all the items cooked today in separate containers in the refridgerator. add when you are ready to make a meal or snack.
p.s. These are so good, almost creamy in texture, they melt in your mouth, you can taste the garlic in every bite. .. be sure to cook over medium to medium low heat!
.... WHILE THE MEATBALLS ARE COOKING AND THE SAUCE IS COOKING DOWN...
Julienne as many zucchini and summer squash as you like and slice up one onion into long julienne slices. Saute all above in a large saucepan in 2 tbsp melted butter and 1 tbsp olive oil. Takes 10-15 minutes to get them all slightly soft, you'll need to stir often. You can wait and cook these tomorrow, put in airtight container in fridge.
Tonight I'm having meatballs and sauce. Just all by themselves!!!yum : )
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